Patatas Bravas

Ingredients

• 2 lb russet potatoes
• 2 quarts vegetable oil for frying
• 1 tsp sea salt
• 3 cloves garlic cloves
• 1 large egg yolk
• 1 tbsp lemon juice
• ½ tsp paprika
• ¼ tsp cayenne pepper
• ¾ cup extra virgin olive oil
• 1 pinch salt and pepper
• 1 can (14 oz) canned crushed tomatoes
• 2 cloves garlic cloves, minced
• ½ tsp paprika
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 to taste salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   Cut potatoes into 0.5-inch thick sticks. Soak in cold water for 20 minutes to remove excess starch.

2. 2

   Pat potatoes completely dry with paper towels before frying.

3. 3

   For aioli: Mince garlic and combine with egg yolk and lemon juice. Whisk while slowly adding olive oil in a thin stream until emulsified. Season with paprika, cayenne, salt, and pepper.

4. 4

   For tomato sauce: Heat 2 tbsp olive oil in a small saucepan. Sauté minced garlic until fragrant. Add crushed tomatoes, paprika, and vinegar. Simmer 5 minutes, then season with salt and pepper.

5. 5

   Heat oil to 325°F in a deep fryer or heavy pot. Fry potatoes in batches for 8-10 minutes until softened but not golden.

6. 6

   Remove potatoes and drain on paper towels. Increase oil temperature to 375°F.

7. 7

   Fry potatoes a second time in batches for 2-3 minutes until golden and crispy. Drain and season immediately with sea salt.

8. 8

   Transfer crispy potatoes to a serving plate. Drizzle generously with spicy aioli and tomato sauce.

9. 9

   Garnish with fresh parsley and serve immediately.

Tools you’ll need

• Large mixing bowl
• Paper towels
• Deep fryer or heavy-bottomed pot (at least 4 quarts)
• Candy/deep-fry thermometer
• Slotted spoon or spider strainer
• Small saucepan
• Whisk
• Knife and cutting board
• Serving plate

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